Italian Cream Coconut Cake - cooking recipe

Ingredients

1 stick margarine
1/2 c. solid Crisco
2 c. sugar
5 eggs, separated
2 c. flour
1 tsp. soda
1 c. buttermilk
1 tsp. vanilla
1 small can coconut
1 c. chopped pecans

Preparation

Cream margarine,
Crisco
and sugar; beat until smooth. Add egg yolks and
beat
well.\tCombine flour and soda; add to creamed mixture.
Stir
in\tvanilla.
Add
coconut\tand
nuts. Fold in stiffly beaten egg whites.\tPour batter into 3 greased and floured 8-inch pans.
Bake at 350\u00b0 for 25 minutes or until done.